Another time-saving bush harvest method that avoids the squeeze test is to grasp the fruit lightly by thumb and fingers, leaving the index finger free. Press sideways on the stem and ripe fruit will readily separate. 98% of these fruits will have some give when squeezed and will ripen indoors.
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The bulk of my uninspiring Nikita harvest this year. I found these 3 on the ground with one left on the bush:
What fertilizer do you give them? This year I put about 2 feet of mulch on a lot of pineapple guava trees.we have horses,last year I gave each tree ton horse manure.
Lol funny u say that,me n my daughter did a taste test on some guavas and she said they tasted like bubble gum mint but good.
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So what do you guys do with the less yummy fruit? Can they be cooked? I tried more of the seedling fruits, and they still taste like weird cucumbers.
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You can give it back to the tree as nutrients? Just bury it around the tree lol
One Green World has feijoa to taste at their retail site. Anatoki and Kakapo. My wife went and didn’t bother to taste them 
I’ve never tasted Anatoki.
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I’ve heard they can be made into jam. There are lots of recipes on the web
Wow. Someone must have much better fruit than I do to make juice out of it in quantity
That juice is such a great color! I want to try that next year with my steam juicer. Even the not-so-sweet varieties should make a unique tart floral addition to smoothies/ muffins/ cider
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Great info, Murky. I’ll have to call if I"m going out that way. It’s a long ways from my house.
John S
PDX OR
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It is unlikely you would care for a cooked/processed product made from fruit you do not like the taste of. It’s not like feijoa needs water baths or boilings to remove toxins or bitterness or astringency. One possibility is to try drying thin slices, eat them like a chip snack.
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She went back today and they gave her one of each to bring me to try!
I don’t have anything for scale in the picture. The Anatoki is probably the biggest I’ve had, but I’m assuming isn’t big for the variety, and I don’t think Kakapo is meant to be large so I’m surprised because its size seems pretty good, especially compared to Anatoki.
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Anatoki can be quite large - 200g isn’t uncommon.
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I made a sorbet from the seedlings and waingaro. The slightly grainy texture of the fruit translates so well to a frozen dessert. I can’t believe how good it is. This is the first year that I’ve had enough feijoa to do experiments in the kitchen and I’m very excited about how good the sorbet is.
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Have you tried it as an alcoholic cider?
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I usually take the pulp and freeze it to make ice cream and jams which are always very good. The shells get put in a jar with everclear to make feijoacello…
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Yes, I have some in the works. But feijoa juice oxidizes quickly and turns black. And when you ferment it, you’re under a lot of pressure. Last time, the whole bottle emptied completely, and I had to repaint the kitchen. I have some I made 14 months ago. It’s strange; when you finally open it, there’s a lot of gas, but it doesn’t fizz in the glass. It fizzes as long as there’s sugar. After that, it’s not as good and it explodes. You can calm down cider. Feijoa doesn’t react the same way.
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